Paleo Chocolate Chip Cookies recipe by Clark, The Trainer:
3 ¼ cup almond meal
1 teaspoon salt
1 teaspoon baking soda
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract
½ cup honey (maple syrup or agave nectar works too)
½ cup coconut oil, melted
1 ½ cups cacao nibs (pure chocolate chips and vegan chocolate chips work too)
- Preheat your oven to 375 degrees, Grab a cookie sheet and some parchment paper or aluminum foil. I’ve found it easier to use something like that rather than baking directly on the cookie sheet (plus I can get the next sheet in the oven quicker and I want my cookies NOW!)
- Combine 3 and 1/4 cups of almond flour (Trader Joes almond meal is by far the best, and it’s cheaper than Red Mill or whatever) with a teaspoon of salt and a teaspoon of baking soda.
- In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/2 cup of either honey, pure maple syrup, or agave nectar (I like honey).
- Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips. The darker the chips the more paleo friendly they are, but the dairy free ones from Trader Joes taste pretty good. Haha! (The dough will look pretty wet, I placed my dough in the fridge to firm up a bit before rolling them into balls, but you can just pop them into the oven as is)
- Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies, and i usually do 2 rounds of 12. Bake ‘em for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey. No good at all.
- When I pull them out I let them cool long enough to get them off the parchment and put them in something sealed to go into the fridge. I like them better out of the fridge because there’s no flour and they tend to be a little sticky at room temp.
- Now it gets a little crazy… Done like this, sometimes they can seem a little under cooked. Just the nature of the recipe. I’ve experimented a little with adding 2 tablespoons of coconut flour and it really changes the texture. Makes them more “cakey” if you will.